By Laura | Laura the Gastronaut
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Yield: 4 servings
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This pumpkin soup recipe is my favorite fall dinner! It's made with real pumpkin, delicious fall savory seasonings, and lots of white cheddar cheese. Heavy cream is drizzled on top to make this super extra creamy. When topped with ground pecans, this soup is the ultimate fall meal. Serve this soup up during the entire fall season, for Halloween dinner, and at Thanksgiving.
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 yellow onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh oregano leaves, chopped
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon nutmeg
• 15 ounces pumpkin puree, canned or homemade
• 4 cups chicken stock, or vegetable stock for vegetarian soup
• 6 ounces white cheddar cheese, shredded
• Heavy whipping cream, for topping
• Ground pecans, for topping
➊ In a large saucepan, heat olive oil and butter over medium-low heat. Once butter is melted, add in onions. Cook for 10-15 minutes until onions are browned, stirring occasionally.
➋ Stir in garlic and oregano. Cook until garlic is fragrant, about 30 seconds.
➌ Add in seasonings, pumpkin puree, and chicken stock. Stir until well combined. Turn heat up to medium-high until soup begins to simmer. Lower heat to maintain a steady simmer. Cook for an additional 15-20 minutes until soup is thickened.
➍ Remove from heat, and pour soup into a blender. *Do not fill blender more than halfway full. You may need to do two batches.* Allow to cool for a few minutes. Remove the middle part of the blender lid, cover the blender with a towel, and begin to blend at a low speed. Carefully increase speed and continue to blend until soup is completely pureed.
➎ Add blended soup back to the saucepan, and stir in cheese. Put saucepan on low heat, loosely cover with lid, and cook until soup is heated through and cheese is melted.
➏ Spoon soup into bowls. Top each bowl with a drizzle of cream and a sprinkle of ground pecans.
Cream Spider Web Instructions: Pour about 1/4 cup of heavy whipping cream into a medium bowl. Whisk until thickened. Spoon the thickened cream into a pastry bag (or a plastic baggie with the tip of a corner cut off), and pipe the cream in a spider web-shape onto the soup.
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Find recipe at: https://laurathegastronaut.com/cheesy-pumpkin-soup